CHICKEN FRIED RICE WITH MUSHROOMS
Rice is gluten-free and the perfect starch to add to meals. Make this quick, flavoursome Asian dish when pressed for time.
4 portions Preparation time: 15 minutes Cooking time: 15 minutes
250 g (1 punnet) mixed mushrooms
10 ml (2 t) sesame oil
2 skinless chicken breast fillets, cut into strips
4 garlic cloves, chopped
10 ml (2 t) grated fresh ginger
15 ml (1 T) soy sauce
30 ml (2 T) teriyaki sauce
15 ml (1 T) honey (optional)
large handful of baby spinach
250 ml (1 c) cooked low-GI brown rice
1 can (400 g) brown lentils, drained
45 ml (3 T) fresh micro herbs to garnish
1 Heat a pan and coat well with nonstick spray. Add the mushrooms, stir, cover and steam-fry until cooked. Remove from the pan.
2 Add the sesame oil to the pan. Add the chicken, garlic and ginger and stir-fry lightly.
3 Add the soy sauce, teriyaki sauce and honey (if using), cover and simmer until soft and the chicken is cooked.
4 Add the spinach and cooked mushrooms.
5 Stir in the cooked rice and lentils, heat through and garnish with the micro herbs.